Meat and Poultry Lecture Notes PDF

Lecture 8: Meat and Poultry Meat Composition Water: typically 70-75% and protein: 15-20%, fat: 5-30% (varies with animal type, breed, feed, age, cut of meat) Carbohydrate: glycogen, glucose, glucose-6-phosphate Minerals: Phosphorous, iron, zinc, copper Vitamins: b vitamins (nia...

Lecture 8: Meat and Poultry Meat Composition Water: typically 70-75% and protein: 15-20%, fat: 5-30% (varies with animal type, breed, feed, age, cut of meat) Carbohydrate: glycogen, glucose, glucose-6-phosphate Minerals: Phosphorous, iron, zinc, copper Vitamins: b vitamins (niacin, riboflavin, and thiamin) vitamin A from liver Muscles: a cross section of muscle made of myofibrils Myofibrilllar Proteins: myosin (accounts for 60% of total myofibrillar protein), actin (2nd most abundant protein), tropomyosin (least abundant) Actin and myosin work together to produce muscle contractions and relaxation and therefore movement Each myofibril is made of a chain of repeating contractile units called sarcomeres, z-line = z-disk Protein Organization: Myofilaments arranged into sarcomeres Sarcomeres are arranged into myofibrils Myofibrils are held in bundles called fibres Fibers are surrounded by sarcoplasm and sarcolemma Post mortel changes: Rigor Morris (lower ph ATP depleted, contracted muscle, 24-48 hrs for softening) Meat: is the muscle of animals red meat poultry and fish, can also include organs and glands Meat classification Beef: steer (male, castrated prior to maturation) Heifer (female young hasn’t calved), Cow (female with calf), Bull (mature male hasn’t been castrated) Calves: animals 3 months to 8 months Immature bovines: males or females 3 weeks-3months old, fed primarily milk and have little exercise, veal Lamb and mutton: lamb (up to 1 year) hogget (up to 2 years) mutton (over 2 years) the older the stronger the flavour Pork: most pork meat is from young swine Mature animals called boar taint (androsterone) Upon sexual maturity a large portion of uncastrated male pigs (boars) develop boar taint in pubertal boars (7months) the testicular steroid androsterone primarily responsible for boar taint Grades of meat A: 1.5% A or higher must be: youthful animals, meat colour, Prime, AAA, AA, A AA: 25% muscle firmness, white and firm fat, well-developed Based on marbling content age (less than 24 months) AAA: 67.5% muscles Prime: 4.7% Meat colour Beef muscle in an anaerobic is burgundy/purplish After exposure to the air the myoglobin receives oxygen and meat turns bright red Beef that has turned brown during extended storage may be spoiled: have an off door and be tacky to the touch USDA beef grades: Prime Beef: most marbling, less then 3% graded beef meets this standard Prime Choice Choice beef: less marbling than prime, most popular Select Select beef: lower priced grade with less marbling, variable tenderness and juiciness Standard Commercial Kobe Beef (wagu) Utility Buddhist dietary ban on meat for 1000 years prior to 1868 Cutter Still low meat and beef consumption Canner Wagyu cattle Much bred and raised outside of Japanese shipped back for final feeding and slaughter Sometime fed sake and beer and massage Cuts of meat Beef cuts There is no mandatory system for naming retail cuts of meat The most expensive and tender cuts of beef are: rib eye rib roast, Beef chuck cross rip pot roast short lion tender loin t bone and top loin, sirloin cuts Boston cut Bread and butter cut 44% of all beef sold is in the form of ground beef Cross rib roast English cut roast Leanest cuts: round and loin are leanest Thick rib roast Sirloin, tenderloin, top loin, top round, eye round Poultry: fowl, notably turkey, chick, duck, all domesticated birds raised for meat Chicken most popular meat and eggs, popularity continues to increase now an important part of diet Chickens Broilers/fryers: either sex